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Simple Savings can help you today ! You've seen it on A Current Affair and read about it in That's Life magazine, now see how Fiona Lippey's hints and tips can help you save thousands of dollars each year. To convert any of these ingredients into US measurements please use this Quantity Conversion Chart.
Place the lemon slices in a large heat proof bowl and pour over the boiling water. Stand for 24 hours. Pour contents of bowl into a large saucepan and bring to the boil. Reduce the heat and cook for one hour without the lid on the pan. Add the sugar and gently bring back to the
boil, stirring as the sugar dissolves. Again, don't place the
lid on the pot. Place a teaspoonful of the hot marmalade on a cold saucer. Pop the saucer in the fridge for 10 minutes. After 10 minutes tip the saucer to one side. If the marmalade wrinkles on the surface then it is ready for bottling. If it doesn't wrinkle then boil for a few minutes longer and try again. Carefully pour into hot jars. Seal whilst hot. Makes 4 - 5 jars. Notes:If you have very thick skinned lemons you may have to remove the yellow skin, slice it very thinly and then discard a heap of the white pith from under the skin. If you throw out a lot of pith you will need to adjust the quantities of sugar and water to keep everything in balance.
Food Facts:Lemons originated in China. The Chinese emperors used to like lemonade. 1 medium lemon has 18 calories. Lemons contain phosphorous, potassium, calcium, beta carotene and fibre. The pectin in lemons has been shown to reduce cholesterol levels. With a spoonful of honey added a hot lemon drink is soothing to those who have colds and sore throats.
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